Dried-crisp flavor bean curd thin sheets
A flavor and crisp technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of destroying multiple nutritional components, discounting nutritional value of thousands of sheets, and short shelf life, so as to achieve good taste of finished products, avoid loss, and extend shelf life. Effect
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[0032] The first step is to take 5 kg of soybeans without insect erosion, mildew and impurities, clean them, and soak them at room temperature for 2.5 hours to 8 hours;
[0033] The second step is to drain the soaking water, add 15 kg of water to the soybeans, and grind them;
[0034] The third step is to remove the filter residue by centrifugation and collect the raw slurry;
[0035] The fourth step is to pour the collected raw slurry into the boiling machine to cook the slurry, and after the temperature of the slurry rises to 100°, continue to cook for 2 to 3 minutes; filter the cooked slurry again, remove the residue and extract the slurry;
[0036] The fifth step, when the temperature of the cooked slurry drops to 85°, add a coagulant for pointing slurry;
[0037] The sixth step, squatting for 15 minutes after coagulation, so that the soy milk coagulates into tofu brain;
[0038] The seventh step is to crush the bean curd brain into layers and press it in the press to ma...
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